Art_Of_Entertaining_2016

Thanksgiving
Mixed Green Salad with Cranberries and Pistachios
Ingredients
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons Champagne vinegar
• 1/2 teaspoon sugar
• Sea salt and ground pepper
• 1 head endive, trimmed and sliced crosswise into 1/2-inch pieces
• 1 large container mix greens
• 1/2 cup dried cranberries
• 1/2 cup toasted pistachios, roughly chopped
Directions
1 In a medium bowl, whisk together oil, vinegar, and sugar. Season with salt and pepper. Add endive, mixed greens, cranberries,
and pistachios.
2 Toss to combine; season with salt and pepper.
turkey
Turkey talk: If the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are
ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan or large dish, so that
if the plastic covering leaks for any reason, the juices will stay in the pan/dish and not make a mess. If you are using a frozen turkey, you will
need to defrost it in the refrigerator and it can take 3 days. Allow approximately 5 hours of defrosting for every pound.
Handle a raw turkey with the same amount of caution as when you handle raw chicken - use a separate cutting board and utensils to avoid
contaminating other foods. Wash you hands with soap before touching anything else in the kitchen. Use paper towels to clean up.
This recipe will not include stuffing the turkey!
Ingredients
• 1 turkey, approx. 15 lbs.*
• Juice of a lemon
• Salt and pepper
• Olive oil and/or melted unsalted butter
• 1 medium yellow onion, peeled and quartered
• Tops and bottoms of a bunch of celery
• 2 carrots
• 1 lemon sliced
• Sprigs of fresh rosemary, thyme
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